Friday, December 18, 2009

When we served desserts at our restaurant, this was always one of the best sellers. Now it's a recipe we pull out at home when we want something really rich and decadent. It's also one of the few desserts that everyone in the family loves, not something that occurs often thanks to all of our strong opinions and unusual dessert preferences (need we remind you of our ketchup sufganiyot?).

This is an odd recipe because it makes two pies, which was perfect for the restaurant but not always at home. Since it's a difficult recipe to divide, we suggest you make one for yourself, and one to give away. You'll have no problem finding eager recipients. Or if you're like us, keep them both. Top only the first one and store the extra baked pie untopped at room temperature until you've polished off the first pie.